Vegetarian Galouti Kebab
Galouti Kebab or Galoti Kebab is a melt-in-the-mouth vegetarian version of the famous Lucknowi Galoti Kebab. Often served at Iftar or parties with a yogurt-mint dip
Equipment
- Spice Grinder
- Tava / Skillet
- Bowl
- Spatula
Ingredients
- 1 cup kidney beans rajma, cooked
- 2.5 TBSP gram flour besan, roasted
- 1.5 tsp Salt
- 1/2 cup onion grated
- 2 tsp Ghee sub with oil for vegan
- 1/2 tsp Ginger garlic paste
- 1/3 tsp clove powder
- 1/3 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/3 tsp cinnamon powder
- 1 tsp Cumin powder
- 1 TBSP Cashew nut powder skip for nut allergy
- 1 tsp green chillies minced fine, adjust spice
- 1/4 cup soya granules TVP Soaked, drained and minced
- 1 TBSP Coriander leaves minced
- 1 TBSP mint leaves minced
- 1 tsp Lemon juice
- 5 TBSP Oil or can use ghee - to shallow fry
Instructions
- In a bowl, add the cooked and mashed Rajma / kidney beans (devoid of any moisture) , minced soya granules , salt, spice powders and mix well.
- In a shallow pan, add oil , sauté grated onion, garlic and ginger paste till they turn brown. Cool and add to the soya - rajma mixture above.
- Now add coriander , chillies, lemon juice, mint leaves and make a thick dough of the “mock” meat.
- Make small rounds and flatten them into kebab / tikki shapes
- Heat 4-5 tbsp of oil / ghee in the same pan and shallow fry these kebabs in low flame till crispy on both sides
- Serve immediately with green chutney.
Notes
Tips to make a tasty Galoti Kebab
- If the rajma is too wet n runny , add 1 more tsp of roasted gram flour.
- Add bits of raisins / kishmish if you need a hint of sweet.
- You may add finely chopped cashew nuts to elevate the textural beauty of these kebabs.
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